The Best Lasagna Ever
Adapted from Pioneer Woman
This lasagna is The Best Lasagna Ever. The meat sauce is thick, not saucy and runny. It's easy to cut and serve. Each piece holds its shape and stands tall on the plate. There is nothing fancy or upscale about this lasagna. This is just a traditional lasagna recipe, but I love EVERYTHING about this lasagna. Even the cottage cheese layers.
1-1/2 pounds ground turkey
1 pound turkey or chicken sweet Italian sausages, casings removed
Half of a medium-size onion, finely chopped (133g)
2 large cloves garlic, finely minced (11g)
2 tablespoons dried parsley
1 tablespoon dried basil
2 teaspoons dried Italian seasoning
1/2 teaspoon ground fennel
1 teaspoon salt (5g)
1/2 teaspoon ground black pepper
1 tablespoon organic natural cane sugar (9g)
One 28-ounce can unsalted whole and peeled plum tomatoes, hand-crushed
Two 6-ounce cans tomato paste
One 8-ounce can tomato sauce
3 cups small curd cottage cheese (680g)
Half of a medium-size onion, finely chopped (133g)
2 large cloves garlic, finely minced (11g)
2 tablespoons dried parsley
1 tablespoon dried basil
2 teaspoons dried Italian seasoning
1/2 teaspoon ground fennel
1 teaspoon salt (5g)
1/2 teaspoon ground black pepper
1 tablespoon organic natural cane sugar (9g)
One 28-ounce can unsalted whole and peeled plum tomatoes, hand-crushed
Two 6-ounce cans tomato paste
One 8-ounce can tomato sauce
3 cups small curd cottage cheese (680g)
2 large eggs, beaten (104g)
1/2 cup finely grated (not shredded) Parmesan cheese (57g)
2 tablespoons dried parsley
2 tablespoons basil pesto sauce (20g)
1 teaspoon salt (5g)
1/2 cup finely grated (not shredded) Parmesan cheese (57g)
2 tablespoons dried parsley
2 tablespoons basil pesto sauce (20g)
1 teaspoon salt (5g)
1 pound shredded Mozzarella cheese
1-1/4 boxes (13.25-ounce) Barilla brand 100% whole-grain lasagne, about 19 noodles
Meat Sauce
Heat a large deep skillet or large stock pot over high heat until hot. Add 2 tablespoons olive oil to the pan and swirl pan to coat the bottom. Add the ground turkey and sausages. Continue to cook the ground turkey and sausages over high to medium-high heat (high to 7.0 on induction), stirring frequently and breaking up meat ( I like to use a bench scraper to break up the meat and scrape off the brown bits from bottom of the pan). When meat is browned, transfer the meat to a colander and set aside.
Using the same pan, add more olive oil. Add the onions and saute onions over medium high heat (8.0 to 7.0 on induction) until soft and starting to turn brown. Add the garlic, the 2 tablespoons parsley, basil, Italian seasoning, fennel, salt, pepper and sugar. Continue to saute until garlic is fragrant. Add the meat back into the pan and continue to cook for another minute, stirring frequently. Add the hand-crushed tomatoes, tomato paste and tomato sauce. When mixture becomes bubbly, reduce heat to medium-low (4.0 to 2.4 on induction) to simmer, covered, for 1 hour, stirring occasionally.
Cottage Cheese Mixture
In a medium-size bowl, mix the cottage cheese, beaten eggs, Parmesan cheese, the 2 tablespoons parsley, pesto and salt with a fork until well combined. Set aside in the refrigerator until needed.
Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and continue to cook, uncover, for 7 minutes. Drain noodles and rinse in cold water. Drain well and set aside until needed.
Assembling the Lasagna
Spray a large baking pan (Le Creuset 5-1/2 quart size, about 15-3/4-inch by 10-3/4-inch by 2-2/3-inch), with nonstick cooking spray. This is the OCD in me: I like to use a kitchen shear to cut a few noodles to size to cover all spaces. 1st layer: Arrange lasagna noodles to cover the bottom of the baking pan (about 3-1/2 noodles). Spread 1/3 of the meat sauce (730g) and top with 1/5 of the mozzarella cheese (90g). 2nd layer: Arrange lasagna noodles (about 3-1/2 noodles) to cover the meat sauce layer. Spread half of the cottage cheese mixture (427g) and top with 1/5 of the mozzarella cheese (90g). 3rd layer: Arrange lasagna noodles (about 4 noodles) to cover the cottage cheese layer. Spread another 1/3 of the meat sauce (730g) and top with 1/5 of the mozzarella cheese (90g). 4th layer: Arrange lasagna noodles (about 4 noodles) to cover the meat sauce layer. Spread the remainder of the cottage cheese mixture and top with 1/5 of the mozzarella cheese (90g). 5th layer: Arrange lasagna noodles (about 4 noodles) to cover the cottage cheese layer. Spread remainder of the meat sauce and top with remainder of the mozzarella cheese. Either proceed with baking or cover the lasagna with plastic wrap and refrigerate up to two days.
Baking the Lasagna
Preheat oven at 350 degrees and position oven rack to the center of the oven.
If baking the lasagna immediately after assembly, cover lasagna loosely with aluminum foil. Bake for 30 minutes.Let lasagna rest for about 10 minutes before serving.
If lasagna have been refrigerated, bake lasagna for 1 hour and 20 minutes, loosely covered with aluminum foil. Let lasagna rest for abpoit 10 minutes before serving.
Yield 12 servings
1-1/4 boxes (13.25-ounce) Barilla brand 100% whole-grain lasagne, about 19 noodles
Meat Sauce
Heat a large deep skillet or large stock pot over high heat until hot. Add 2 tablespoons olive oil to the pan and swirl pan to coat the bottom. Add the ground turkey and sausages. Continue to cook the ground turkey and sausages over high to medium-high heat (high to 7.0 on induction), stirring frequently and breaking up meat ( I like to use a bench scraper to break up the meat and scrape off the brown bits from bottom of the pan). When meat is browned, transfer the meat to a colander and set aside.
Using the same pan, add more olive oil. Add the onions and saute onions over medium high heat (8.0 to 7.0 on induction) until soft and starting to turn brown. Add the garlic, the 2 tablespoons parsley, basil, Italian seasoning, fennel, salt, pepper and sugar. Continue to saute until garlic is fragrant. Add the meat back into the pan and continue to cook for another minute, stirring frequently. Add the hand-crushed tomatoes, tomato paste and tomato sauce. When mixture becomes bubbly, reduce heat to medium-low (4.0 to 2.4 on induction) to simmer, covered, for 1 hour, stirring occasionally.
Cottage Cheese Mixture
In a medium-size bowl, mix the cottage cheese, beaten eggs, Parmesan cheese, the 2 tablespoons parsley, pesto and salt with a fork until well combined. Set aside in the refrigerator until needed.
Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and continue to cook, uncover, for 7 minutes. Drain noodles and rinse in cold water. Drain well and set aside until needed.
Spray a large baking pan (Le Creuset 5-1/2 quart size, about 15-3/4-inch by 10-3/4-inch by 2-2/3-inch), with nonstick cooking spray. This is the OCD in me: I like to use a kitchen shear to cut a few noodles to size to cover all spaces. 1st layer: Arrange lasagna noodles to cover the bottom of the baking pan (about 3-1/2 noodles). Spread 1/3 of the meat sauce (730g) and top with 1/5 of the mozzarella cheese (90g). 2nd layer: Arrange lasagna noodles (about 3-1/2 noodles) to cover the meat sauce layer. Spread half of the cottage cheese mixture (427g) and top with 1/5 of the mozzarella cheese (90g). 3rd layer: Arrange lasagna noodles (about 4 noodles) to cover the cottage cheese layer. Spread another 1/3 of the meat sauce (730g) and top with 1/5 of the mozzarella cheese (90g). 4th layer: Arrange lasagna noodles (about 4 noodles) to cover the meat sauce layer. Spread the remainder of the cottage cheese mixture and top with 1/5 of the mozzarella cheese (90g). 5th layer: Arrange lasagna noodles (about 4 noodles) to cover the cottage cheese layer. Spread remainder of the meat sauce and top with remainder of the mozzarella cheese. Either proceed with baking or cover the lasagna with plastic wrap and refrigerate up to two days.
Baking the Lasagna
Preheat oven at 350 degrees and position oven rack to the center of the oven.
If baking the lasagna immediately after assembly, cover lasagna loosely with aluminum foil. Bake for 30 minutes.Let lasagna rest for about 10 minutes before serving.
If lasagna have been refrigerated, bake lasagna for 1 hour and 20 minutes, loosely covered with aluminum foil. Let lasagna rest for abpoit 10 minutes before serving.
Yield 12 servings
